Crab Cake Stuffed Portobellos

Crab Cake Stuffed Portobellos

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tblsp olive oil, divided
1 8 oz. pkg cream cheese, softned
1 egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 tsp grated Parmesan cheese, divided
1 tsp seafood seasoning (Tony’s, Zatarain’s)
12 oz. lump crabmeat
1/4 tsp paprika

  1. remove any stems from portabellos & set aside

  2. in a small skillet, saute onion in 1 tblsp of olive oil until tender. In a small mixing bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup parmesan cheese and seafood seasoning. Gently stir in crab.

  3. Spoon 1/2 cup of crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining parmesan cheese. Place in a greased 15 in x 10 in x 1 in baking pan. Bake uncovered at 400° for 15 to 20 minutes or until mushrooms are tender.

Yield 6 servings.